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Blood Orange and Almond cake Read the Recipe
Head Chef

Chris McQuitty

  • For the cake you will need the following:

  • 400ml blood orange juice
  • 200g ground almonds
  • 200g unsalted butter
  • 2 eggs
  • 3 egg yolks
  • 150g self-raising flour


This will make approximately 8 portions (depending on how generous and hungry you are!)

Blood Orange and Almond cake, with Blood Orange sorbet

With the coldest of the winter’s weather seemingly upon us, a surprising item to be in peak-season is the blood orange, as you’d normally think they would be around perhaps a little later on in the year. The majority of them which are available will come from Italy as it is their most popularly grown orange (they’re obviously keen on them!).

Blood oranges themselves are high in an antioxidant called anthocyanin, so are naturally good for you, they are also (in my opinion for sure) absolutely delicious. They are tart yet sweet, refreshing and moreish.

I’ve come up with a recipe which uses them in a couple of ways, and makes the most of their flavour.

-          Pour the juice over the ground almond, and allow them to absorb it.

-          Cream the butter and sugar till pale in colour and lump free.

-          Add the eggs one by one, followed by the yolks until completely bound and again lump free.

-          Add the almond and juice mix slowly, combining until one constant consistency is achieved.

-          Sift in the flour, binding until evenly absorbed.

Pour the mix into a greased non-stick mould, and bake at 165 degrees until cooked through. Allow to cool before removing the mould as the cake itself is dense.

For the sorbet you will need 300ml of blood orange juice and 6og of glucose. The juice will need to be slightly warm to dissolve the glucose.

-          Be sure to make this 24 hours in advance.

-          Place the sorbet mix in a freezer proof bowl and keep upright in the freezer.

-          Stir every 30-45mins over a period of 8 hours or so, to stop the mix from freezing solid.

Serve the cake at room temperature or slightly warmed in the oven with blood orange segments, with the sorbet on top to drizzle over the sides.